Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states.
| Game | Time | WPM | Accuracy |
|---|---|---|---|
| 38565 | 2024-03-18 03:32:39 | 133.28 | 98.7% |
| 31009 | 2021-07-24 07:05:39 | 108.56 | 97% |
| 23979 | 2021-03-18 22:50:45 | 106.16 | 96% |
| 4305 | 2020-08-20 03:05:12 | 76.07 | 96% |